Makes 4-6 servings
1 bunch asparagus, trimmed and cut into 1 inch pieces
1 red bell pepper, cut into ¼ inch slices
1 zucchini, cut in half lengthwise and into ¼ inch half-moons
1 medium red onion, thinly sliced
1 pint cherry tomatoes, halved
½ cup frozen peas
¼ cup extra virgin olive oil
½ teaspoon crushed red pepper flakes
1lb campanelle, or any similar pasta
2 tablespoons butter
1 lemon, juiced
4 garlic cloves, thinly sliced
¼ cup parsley, roughly chopped
3 oz parmesan cheese, grated
- Place a large pot of salted water on high heat and bring it to a boil.
- Arrange the asparagus, bell pepper, zucchini, red onion, and cherry tomatoes on a lined baking sheet. Drizzle with 2 tablespoons of olive oil and season liberally with kosher salt and crushed red pepper flakes. Place the vegetables under the broiler for around 10 minutes or until cooked through and slightly charred.
- In the meantime, add the pasta to the boiling water, cook according to the package instructions until al dente, and drain, reserving about ½ cup of pasta water.
- To a large pot on medium heat, add the butter, sliced garlic, and remaining 2 tablespoons of olive oil. Cook until the garlic is fragrant and is beginning to brown. Add the frozen peas, followed by the lemon juice, and stir to warm the peas through. Add the vegetables, cooked pasta, parsley, and parmesan and stir to coat the pasta, using the reserved pasta water as needed to form a silky sauce. Taste for salt and adjust as desired.
- Serve in large bowls topped with extra parmesan cheese and crushed red pepper flakes.